Heat the oil in a pan. Add the ginger-garlic paste & the 3/4 cup of diced onions and cook till they turn translucent.

Add the diced tomatoes and cook till the oil separates out.

Now, add the turmeric powder, cumin powder, red chilli powder, garam masala and salt. Mix well.

Add the diced potatoes and the cooked peas. Mix lightly. Add about a quarter cup of water (or cooking liquor).

Cook on medium high heat until the ghugni thickens. If required, add more water (or cooking liquor).

The consistency of the ghugni is neither too thin nor too thick. Add tamarind sweet and soure chutney mix well.